October 19, 1986

According to my notes, this was the first time I cooked a meal for my family that everyone liked. Everything. It’s not that they’re fussy or weren’t eating what was put before them, but I’m not the only one with opinions, and there were always a half a dozen suggestions of what to try ‘next time’.

Until this time.

Historic.

I copied the menu into my notebook, one that I’ve kept.

The menu was:

Perfect Pot Roast

Horseradish cream sauce

Mashed potatoes

Parmesan drop biscuits

Green Salad

Galette

The Perfect Pot Roast was from the McCalls Cooking School.

When you joined they sent you the binder and every few weeks more recipes. It was a great way to see lots of new recipes, pick out a few to try, a few for someday and they were already organized so you (me) could find them again.

Except that I would take them out of the binders to cook them and maybe put them away someplace else…but Perfect Pot Roast was one I copied into my little notebook, so I still have it, at least a version of it.

This is the picture side

Perfect Pot Roast

5 lbs beef rump roast

2 Tbls oil

2 Tbls butter

1 onion, sliced

2 cloves garlic, crushed

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf, crumbled

12 pepper corns

1 can beer (I would be inclined to use a better beer then I probably did then)

2 Tbls beef bouillon crystals (I don’t use this anymore – a little salt and a little more garlic is what I’d do know)

1 Lb carrots

1 lb small onions

3 Tbls flour

Brown meat in oil, butter and sliced onion, browning on all sides – about 20-25 minutes